Best Cracker Barrel Special Scrambled Eggs Recipes

CAST-IRON SCRAMBLED EGGS

Cast-Iron Scrambled Eggs image

I love these easy cast-iron scrambled eggs, which use fresh ingredients that I usually have on hand. They make a quick and simple breakfast! - Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup finely chopped sweet onion
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
1 log (4 ounces) fresh goat cheese, crumbled
3 tablespoons minced chives

Steps:

In a large bowl, whisk the eggs, water, salt and pepper; set aside. , Place a 10-in. cast-iron skillet on grill rack over medium-hot heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Nutrition Facts : Calories 217 calories, Fat 16g fat (7g saturated fat), Cholesterol 446mg cholesterol, Sodium 342mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

SCRAMBLED EGGS (KINDA LIKE CRACKER BARREL'S)

Scrambled Eggs (Kinda Like Cracker Barrel's) image

I tried this this morning with biscuits. It's based on an omelet-making technique I saw on TV not too long ago. It's basically a filling-less omelet for one. It reminds me of the scrambled eggs I always get at Cracker Barrel.

Provided by Ransomed by Fire

Categories Breakfast

Time 10m

Yield 1 egg, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 egg
1 tablespoon water
1 teaspoon margarine (approx.) or 1 butter (approx.)
salt and pepper (to taste)

Steps:

Beat egg(s) with water in a small bowl and put in the refrigerator.
Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.).
Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.).
When eggs have reached your preferred consistency, fold and remove from pan to a plate.

Nutrition Facts : Calories 107.3, Fat 8.8, SaturatedFat 2.2, Cholesterol 211.5, Sodium 114.6, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

HOME

Home image

Categories Breakfast

Yield 4

Number Of Ingredients 9

Ingredients

●8 large eggs, well-beaten
● 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
●1 cup (4 ounces) shredded Mexican blend cheese, divided
●2 tablespoons diced green chiles
●1/8 teaspoon ground black pepper
●Nonstick cooking spray
●2 medium or 3 small corn tortillas, cut into thin strips
●Mild salsa, chopped avocado and/or sliced green onions (optional)
●1 can (15 ounces) black beans, rinsed and drained (optional)

Steps:

Combine eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
Spray large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve with beans.